Description
7UP Pound Cake is a rich, buttery, and incredibly moist classic pound cake infused with lemon-lime soda and topped with a bright citrus glaze. The 7UP adds a subtle citrus flavor and creates a tender, delicate crumb, while the glaze gives every slice a sweet and refreshing finish.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup 7UP or lemon-lime soda
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
For the Citrus Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1–2 tablespoons 7UP, as needed
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 4–5 minutes and is essential for a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and maintain the batter’s texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution of the salt and prevent lumps.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the 7UP soda. Start and end with the flour mixture. Mix just until combined to avoid overworking the batter, which could result in a dense cake.
- Flavor the Batter: Stir in the lemon extract, vanilla extract, and fresh lemon zest to enhance the citrus flavor and depth in the cake.
- Pour Batter: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake: Bake for 75–90 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes to firm up slightly. Then carefully invert the cake onto a wire rack and allow it to cool completely, which is important before glazing.
- Prepare Glaze: Whisk together the powdered sugar, fresh lemon juice, fresh lime juice, 7UP (starting with 1 tablespoon and adding more if needed to reach a drizzle consistency), and lemon zest until smooth and glossy.
- Glaze the Cake: Drizzle the citrus glaze generously over the cooled pound cake. Allow the glaze to set slightly before slicing and serving to ensure a beautiful finish and balanced sweetness.
Notes
- Make sure the butter and eggs are at room temperature for a smooth, evenly mixed batter.
- Do not overmix once the flour is added, as this can make the cake dense.
- For a stronger citrus flavor, add extra lemon or lime zest to the batter or glaze.
- Let the cake cool completely before glazing so the glaze stays on top rather than melting into the cake.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
